Texture is one of the most critical attributes which determine the quality of food product. Mixing method parameters affects the characteristic of dough or batter that responsible for the final pro…
Clitoria ternatea (CT), Ipomoea tricolor (IT), Ipomoea batatas (IB), Hibiscus rosa-sinensis L. (HR), and Ruellia tuberosa (RT) were used as the natural anthocyanin sources. The anthocyanin extract …
Kombucha is a healthy fermented beverage from fermentation of sugared tea with symbiotic culture of bacteria and yeast, known for its medicinal effects and contains polyphenols and various nutrient…
The consumption of fish had increased to 20 kg a year because of its rich abundant content in nutrients. According to SNI, fish freshness was determined based on TVB-N value, which was the limit of…
Arabica coffee originated from Cianjur was cultivated below 1000 m above the sea level with below standard green bean quality. Insect damage, smaller bean size, and lower beans density contributed …
Development of natural colorant has been popular and explored further for its source. Natural colorant is more preferable compared to the synthetic one regarding with the issue of health risk from …
The trend of healthy food in general is getting more popular, especially in urban area. This make more people aware of what they eat and wanted to have more natural food ingredients in their foods.…
Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…
This study conducted to obtain the information of the applicable treatments for serving butterfly pea drink. Several level of pre-treated flowers, extraction methods, and formulations were evaluate…
Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized…